~ Mighty ~ Recipe

How to make it

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• Peel the small shrimp and set them aside. Saute the heads and shells from the now peeled shrimp with a drizzle of olive oil till they turn a nice red color. When they are done place them in a blender with a small amount of fish broth and blend until smooth and there are no large pieces of shell left,reincorporate your strained shrimp shell smoothie back into the rest of the fish broth.
• Wash and dry the prawns and mantis,lightly salt them and set them aside.
• Clean and chop the cuttlefish into small pieces.
• Peel and chop the tomatoes.
• In a mortar and pestle,mash the garlic, parsley, saffron, and lemon juice.
• In a very large skillet...
• Heat the olive oil over a medium heat,when the oil is hot,lightly fry the mantis and prawn,remove and set aside.
• In the same pan fry the cuttlefish,and chopped tomato,then the paprika...it is important that it is done in this order...Why? I don't know,just do it!
• Once the cuttlefish,tomato,and paprika are fried,add the fish stock and salt to taste.
• When the stock begins to boil,add the pasta...After five or six minutes,give the pasta a stir, then spread the garlic and parsley paste you made over the pasta...now add the mantis and prawns,reduce the heat ever so slightly and let it contiuue to cook for about fifteen minutes,after this time,take the pan off the flame and let it rest so that the pasta soak up the cooking liquid.
• The Mantis...although mysterious and beautiful,is not afraid to use its powerful claws to attack,stun,and dismember prey :o)
• The idea of devouring this and digesting the brain along with the body is in the...Sheer Patience!
• It has the attributes of...Being Still...Aware...Creative...Strong Fortitude...Mindful...Calm...Balanced...Intuitive
• ~and~
• Then it Strikes!
• ~but~
• It is quite...Delicious!
• Oh...I forgot,altho very tasty they are a bit intriguing to ingest.
• Opening these up are considered an 'art '
• The taste can be best described as buttery sweet...and lobster-esque!
• https://youtu.be/DN_nB53H2p0